Entree: Canada – Central Culinary Region – Butter Tart Tourtière (Savory Quebec-style meat pie with a rich buttery crust and lightly sweetened spiced meat filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 1 hr 15 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1.27 cm) pieces
- 6–8 tbsp (90–120 ml) ice water
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) beef stock
- 1 large egg, beaten (for egg wash)
- Extra flour for rolling, as needed

Show original ingredient measurements

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch pieces
- 6–8 tbsp (90–120 ml) ice water
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground cloves
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) beef stock
- 1 large egg, beaten (for egg wash)
- Extra flour for rolling, as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pastry: In a bowl whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle ice water, 1 tbsp (15 ml) at a time, and mix until dough just holds together. Divide into two discs, wrap, and chill at least 1 hour.
2. Prepare the filling: Heat vegetable oil in a large skillet over medium-high. Brown ground pork and ground beef in batches, breaking up meat, then transfer to a bowl and drain excess fat, leaving about 1 tbsp (15 ml) in the pan.
3. Sauté aromatics: Add chopped onion to the skillet and cook over medium heat until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Combine and season: Return browned meat to the skillet. Stir in cinnamon, cloves, salt, pepper, maple syrup, and Worcestershire. Pour in beef stock, bring to a simmer, and reduce heat to medium-low. Cook until liquid is mostly reduced and mixture is moist but not soupy, about 10–15 minutes. Taste and adjust seasoning. Let cool slightly.
5. Assemble the pie: Preheat oven to 375°F (190°C). On a lightly floured surface, roll one dough disc to fit a 9-inch (23 cm) pie dish with a slight overhang. Press in the bottom crust, fill with the meat mixture, and top with the second rolled disc. Trim excess, crimp edges to seal, and cut a few vents in the top. Brush with beaten egg.
6. Bake and finish: Bake on a rimmed baking sheet for 45–55 minutes, until crust is deep golden and filling bubbles. Let rest 15 minutes before slicing to set the filling.

1. Make the pastry: In a bowl whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle ice water, 1 tbsp at a time, and mix until dough just holds together. Divide into two discs, wrap, and chill at least 1 hour.
2. Prepare the filling: Heat vegetable oil in a large skillet over medium-high. Brown ground pork and ground beef in batches, breaking up meat, then transfer to a bowl and drain excess fat, leaving about 1 tbsp in the pan.
3. Sauté aromatics: Add chopped onion to the skillet and cook over medium heat until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Combine and season: Return browned meat to the skillet. Stir in cinnamon, cloves, salt, pepper, maple syrup, and Worcestershire. Pour in beef stock, bring to a simmer, and reduce heat to medium-low. Cook until liquid is mostly reduced and mixture is moist but not soupy, about 10–15 minutes. Taste and adjust seasoning. Let cool slightly.
5. Assemble the pie: Preheat oven to 375°F (190°C). On a lightly floured surface, roll one dough disc to fit a 9-inch (23 cm) pie dish with a slight overhang. Press in the bottom crust, fill with the meat mixture, and top with the second rolled disc. Trim excess, crimp edges to seal, and cut a few vents in the top. Brush with beaten egg.
6. Bake and finish: Bake on a rimmed baking sheet for 45–55 minutes, until crust is deep golden and filling bubbles. Let rest 15 minutes before slicing to set the filling.